Toffee Apples Recipes

TOFFEE APPLES

Steps:

• Clean the apples and dry them. Then remove the stalk and stick a lolly stick into the apples in the place where the stalk was.
• Place the sugar and water into a saucepan and bring to the boil. Simmer for about 5 minutes, stirring constantly, and then add the lemon juice and golden syrup.
• Then heat and stir until the mixture reaches the hard crack stage. You can test this by dropping a bit of the very hot liquid into a cup of cold water. When the toffee goes hard and brittle in the water, it is ready to use. If it is still soft and malleable, then keep heating.
• Then remove from the heat and dip the apples one by one into the hot liquid, covering as much as possible. Do not cover too thickly or you may not be able to bite through the layer! Place the apples on a baking sheet to cool down.
• If you have any toffee left over, add a teaspoon of baking soda and heat briefly to make some honeycomb candy.
• Pour this onto a baking sheet to cool. Then break up and eat a.s.a.p.!

HOMEMADE TOFFEE APPLES

Steps:

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

TOFFEE APPLES

Steps:

• Gather the ingredients.
• Place the sugar, warm water, glucose, and vinegar in a large saucepan. Gently heat, while stirring, to dissolve the sugar, but make sure not to bring to a boil at this stage.
• Once all the sugar has dissolved, raise the heat and bring the toffee to a rolling boil. Using a candy thermometer , boil to 270 F/140 C. This can take 10 to 20 minutes. If you do not have a candy thermometer, take a cup of cold water and once the toffee has started to thicken, drop a little of the toffee into the cold water. The toffee should solidify as it hits the water, and when you remove it from the water, the toffee threads should still be slightly flexible, not brittle. If the toffee is soft, continue to cook.
• While the toffee is boiling, place the apples in a large bowl and cover with boiling water. Leave for a few minutes, then remove from the water and rub the apples with a tea towel and dry thoroughly. (The hot water and the rubbing will remove any waxy surface from the apple.) Once dried, remove the apple stems and push a chopstick or lollipop stick into the hole.
• Line a baking sheet with parchment paper .
• Once the toffee is ready, remove from the heat and leave to stand for 5 minutes to let the bubbles subside. (It is important to wait until all the bubbling calms down to create a smooth surface on the apples.) Once the bubbles have stopped, add the food coloring and stir gently.
• Working quickly, tilt the pan slightly and dip the apples into the toffee; twirl around to completely coat the apple. Lift the apple from the pan and allow any excess toffee to drain away. Stand the toffee apple onto the lined baking sheet and leave to set around 20 minutes, or longer if possible.
• If the toffee starts to thicken and harden as you are coating the apples, place the pot back on the heat and warm through, but do not boil. If you are not eating the toffee apples right away, wrap in cellophane.
• Serve and enjoy!

TOFFEE CARAMEL APPLES

Steps:

• Stir white sugar, brown sugar, half-and-half, butter, corn syrup, cream of tartar, and salt together in a large, greased saucepan over medium-low heat until caramel mixture boils. Reduce heat to low; cook without stirring until caramel reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms a soft ball, about 25 minutes.
• Remove from heat and let cool slightly. Line a baking sheet with greased parchment or greased wax paper.
• Insert a caramel apple stick into the middle of each apple. Dip each apple into caramel mixture and turn until fully coated. Place apples on prepared baking sheet until caramel cools completely.

TOFFEE APPLES RECIPE

Steps:

• Clean the apples and push a lolly stick into the top of each and set aside.
• Gently dissolve the sugar, syrup and butter in a saucepan with 75ml water then stir through the vinegar. Turn up the heat and boil until the mixture reaches 140C when it will have reached the toffee stage.
• Carefully dip the apples into the hot toffee and swirl to coat, if the pan is too shallow use a spoon to coat. Place on a board lined with baking paper to set.
• Eat your toffee apples!